Thursday, May 2, 2013

Make Mine a Margarita

A should-be-classic, there might not be a cocktail as maligned as the margarita. Instead of existing as a bracing and bright accompaniment to serious Mexican food, it’s become a by-the-pitcher fuel for sweet-sippin’ inebriation, often in frozen and be-berried forms. So this year, celebrate Cinco de Mayo properly; put away that Jimmy Buffett CD, pour those pre-concocted mixes down the drain (do you really want high-fructose corn syrup in your cocktails?), and take off that sombrero that makes you look like an idiot anyway. It’s time for a dignified drink, up, that allows for some variations but is all built from a standard base.